How to Make Curry
story © Michael Betancourt, June 22, 2011 all rights reserved.
Curries are easy to make, and the best ones always have a depth of flavor that is more than just being hot.
I like curry, so here's what I do to make it:
The most important part of any curry is the sauce itself. Whatever you cook in a good sauce takes on the flavors of the curry while remaining distinctively itself. This sauce is a pretty good general-purpose curry drawing on the traditions of both India and Thailand, with a slight dash of Japan and Jamaica and Mexico.
Curry paste, either red or panang
Ground Cumin Seeds
Ground Turmeric or Saffron
Ground Chili Pepper
Lemon Grass (fresh if possible) Black Pepper
Sambal Olek Sauce
Mix equal parts water and coconut milk together with the top group of seasonings. For every cup of coconut milk, use one tblspn curry paste, along with 2 tsp each of the spices, and several dollops of the Fish and Teriyaki Sauces. Add some oil, and blend together until the coconut milk is smooth and creamy, and all the curry paste is dissolved. You can also add a dash of lemon juice, but if you do, you canít reheat the sauce later because the citrus will curdle the coconut milk giving it an unpleasant grainy texture, but will not otherwise harm the flavor.
Bring to a slow boil and add the Tequila and white wine.
Add a tblspn of honey for each cup of coconut milk. Add the Sambal Olek to taste (a tsp per cup of coconut milk will make an extremely hot curry, so be warned!!!) Mix into the curry sauce so the honey dissolves.
Add whatever youíre going to make into curry: rice noodles, shrimp, veggies, etc. Do not cover as it will boil over! Stir continuously until done. Should be only 5-7 minutes, depending on how much and what. Rice noodles take less time, shrimp and veggies slightly more. Be sure that whatever you cook (except rice noodles) is cut up into equal-sized pieces so they all cook evenly and in the same amount of time.
I usually serve over couscous since the pasta will absorb the curry sauce.
Copyright © Michael Betancourt June 22, 2011 all rights reserved.
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